ROASTED GARLIC, BEER AND CHEESE DIP
The hoppy notes in the Weissbier cheese blend perfectly with the garlic and beer to create a addictive dip that's perfect with crackers, bread or even just a spoon.
Provided by Lizzy Swartz
Categories Appetizer
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425.
- Cut the top tip of each head garlic off. As long as you expose most of the cloves, it will work fine. Place them in a piece of tin foil. Drizzle with olive oil and seal the foil. Roast in the oven for 30 minutes. Poke with a knife to make sure the coves are mushy and soft.
- Wait until these are cool! You'll end up popping the cloves out mostly with your fingers and hot oil is no funsies.
- Reduce oven temp to 350.
- In a stand mixer or bowl with a hand mixer, add the cream cheese, 1½ cups of delicious cheese, beer, salt, pepper and corn starch. Mix thoroughly. I mixed it all on high for about two minutes. This will leave some large pieces of garlic, but some of it will also combine with the other ingredients.
- Add to a baking dish, top with the remaining cheese. Bake it in the preheated oven until it is bubbly. If you want it browned on top, bake it for 20 minutes and then broil for 5 minutes. Make sure the dish you're cooking in is broil friendly.
ROASTED GARLIC & PARMESAN BEER CHEESE DIP RECIPE - (4.5/5)
Provided by á-43854
Number Of Ingredients 11
Steps:
- Preheat oven to 425. Cut the top tip of each head garlic off, just enough to expose all of the cloves. Place each head on a separate piece of tin foil. Drizzle with olive oil and seal the foil around the garlic. Place both garlic packets on a baking sheet or baking dish. Roast in the oven for 30 minutes. Remove from oven and allow to cool. Reduce oven temp to 350. In a food processor, add the cream cheese, 1 1/2 cup reggianno, gouda, beer, red chili sauce, salt, pepper and corn starch. Squeeze the roasted heads of garlic until the soft cloves comes out, add the roasted cloves to the food processor, taking care that none of the papery garlic skin is added to the food processor. Discard the empty garlic head. Process until well combined. Add to a baking dish, top with the remaining 1/4 cup cheese. Bake at 350 until melted and the top has started to turn a light golden brown, about 35-40 minutes. Remove from oven, top with green onions, serve warm.
BEER CHEESE DIP
Legend has it that the original beer cheese (a cold spreadable version) was born as a bar snack in Winchester, KY, in the 1930s. A warm version, served as a dip, later made its way into local haunts.
Provided by Food Network Kitchen
Categories condiment
Time 15m
Yield about 2 cups of beer cheese dip
Number Of Ingredients 9
Steps:
- Bring the lager, mustard powder and Worcestershire sauce to a simmer in a small saucepan over medium heat and cook for 1 to 2 minutes, then reduce the heat to low. Add the cream cheese and cook, whisking, until melted and smooth. Gradually add handfuls of the cheeses, whisking to melt between each addition; do not let the mixture boil. Cook, whisking, until completely smooth, then add the cayenne and garlic powder and season with salt to taste. Serve warm or at room temperature; the sauce will thicken as it cools.
BEER CHEESE BREAD BOWL
Provided by Ree Drummond : Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the bread bowl: Preheat the oven to 375 degrees F.
- Remove the top quarter of the bread round, then cut it into cubes and set aside. Using a knife, cut out the interior of the bread round, leaving it hollow. Cube the removed bread and set aside.
- Mix together the olive oil, garlic and red pepper flakes in a small bowl. Brush the outside and inside of the bread bowl with the oil mix. Place the bread bowl on a sheet pan and sprinkle the inside with the Parmesan. Toss the cubed bread in the remaining oil and place on the sheet pan next to the bread bowl. Bake until crisp, 15 to 18 minutes.
- For the beer cheese: Meanwhile, add the butter to a large saucepan or high-sided skillet over a medium heat. When the butter has melted, add the onions, garlic and red pepper flakes, then cook until the onions are golden, 8 to 10 minutes. Sprinkle over the flour and stir to combine. Slowly pour in the milk and beer a little at a time, whisking until smooth after each addition. Add the mustard and cheeses and stir until smooth.
- Pour into the crisp bread bowl and serve alongside the bread cubes, pretzel rods, carrots and celery.
SUPER EASY BEER CHEESE DIP
Beer cheese dip is the creamiest, tastiest dip out there! It goes with everything and it's the hit at every party. It has the perfect blend of flavors that will keep you coming back for more!
Provided by Alyssa Rivers
Categories Appetizer
Time 20m
Number Of Ingredients 9
Steps:
- In a medium-size saucepan over medium-high heat, add the butter and melt. Whisk in the flour and slowly whisk in the milk. Whisk in the beer.
- Add in the cheese and mix until cheese is melted.
- Add in the paprika, garlic, and dijon mustard and whisk until it is desired consistency.
Nutrition Facts : Calories 174 kcal, Carbohydrate 4 g, Protein 9 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 42 mg, Sodium 201 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving
PARMESAN GARLIC CHEESE DIP/SAUCE
Make and share this Parmesan Garlic Cheese Dip/Sauce recipe from Food.com.
Provided by Kitty Kat Cook
Categories Sauces
Time 20m
Yield 2 cups, 10 serving(s)
Number Of Ingredients 7
Steps:
- In a medium sauce pan, over medium-high heat, melt 2 tbsp of the butter.
- Add garlic (fresh & powdered), flour, heavy cream and parsley.
- When it starts to simmer, add the cheese and cook until melted.
- Remove from heat and add the remaining butter 1 tbsp at a time and beat into sauce until melted, repeat with remaining butter.
Nutrition Facts : Calories 279.8, Fat 26.5, SaturatedFat 16.5, Cholesterol 90.6, Sodium 281.1, Carbohydrate 4.1, Fiber 0.2, Sugar 0.4, Protein 7.2
PARMESAN CHEESE DIP / SPREAD
This yummy recipe comes from my friend Elaine. She brought it to a party and after only one bite everyone was asking for the recipe. It is very good with your favorite crackers but is even better w/ sliced fresh bread. I think it would even be good over steamed broccoli as well. The next time I make it I plan to bake some in bite sized pastry shells and see how that turns out.
Provided by Joanna570
Categories Spreads
Time 35m
Yield 3 cups, 20-30 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together until well blended.
- Bake in a small ungreased covered casserole dish for 20 minute @ 400 degrees.
- Allow to cool a little before serving. Serve warm with your favorite crackers/bread.
- A note about the Mayonnaise. She didn't give me a measurement but I would say start with about a 1/4 cup and add more if it still seems too thick. The mayonnaise adds flavor but it can make the dip too thin if you use to much.
Nutrition Facts : Calories 129.3, Fat 11.2, SaturatedFat 6.9, Cholesterol 34.9, Sodium 240.6, Carbohydrate 1.4, Sugar 0.2, Protein 6.1
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